Last Minute Deal from Flirty Aprons!

Occasionally, we receive products for review or include advertising in our posts, but no one impacts the honesty of our opinions.
Here’s the details: I’ve mentioned before how much I love the aprons from the folks over at Flirty Aprons, but I can hear you say “Pretty, but so expensive!” No more excuses, my cooking comrades! They are having the most insane sale I’ve ever seen and all the aprons are 70% off through Monday, December 22nd. (Yes, you read that right. No, it might not make it for Christmas. Yes, you should totally treat yourself for all that holiday baking.)

Here’s the details: Best Flirty Aprons sale ever – 70% Off, Ends Monday Dec. 22 – Use the code HOLIDAY70 at checkout

Make sure you get yours…your favorite holiday shirt will thank you!

And Now for Something Corny…

How to Freeze Corn | UltimateFoodie.comSummer is FINALLY here and that means it’s time to enjoy all that luscious produce that ripens this time of year! While you bask in feeling of that fresh plum dribbling down your chin, now is also the perfect time to think about the cold winter on the horizon.

What, you say? WINTER??

That’s right! The beginning of summer is a fantastic time to put things up for the fall and winter when fresh produce is either hard to find or absolutely non-existent. (Or gross…you find a peach in the produce section in your grocer in the middle of January and you know it’s going to be awful!) In early summer, produce is plentiful, fresh, and inexpensive. EVERYONE from the grocery store, to the farmer’s market, to the roadside stand is simply drowning in ripe things and you can find a lot for very little cost. The other great thing about preserving food early in the summer is that it’s not too hot yet. If you’ve ever tried canning in mid-August, you know just how brutally hot it can be, so it’s much better to do it now when it’s cooler.

But I’ll save the canning for another day. For those of you that really don’t want to deal with the whole canning process, this post is for you…

Corn on the CobYesterday, I stopped by one of my favorite local farm stands, Sodaro Orchards, with my eye on their scrumptious peaches. I picked up a couple of boxes (which I’ll be canning in another post this weekend), but I also scored some super fresh white corn.

Corn is a great starter vegetable if you’re kinda interested in preserving, but haven’t yet committed to the whole canning kettle thing…yet. The process of preserving corn is super easy, fast, and you probably have just about everything you need to do it already. Best of all, you don’t even need a recipe for freezer corn!

You’ll need a pot, water, a bowl, a knife, cookie sheet, freezer bags (I prefer the 1 quart size), a measuring cup, ice, and of course corn. There are three major steps to freezing corn kernels: blanching, cooling, and cutting. Blanching destroys the enzymes in the corn that make it taste weird or mealy down the road and preserves the sweetness. Cooling the blanched ears keeps them from overcooking and getting mushy. Cutting the kernels from the cob saves a TON of space and allows you to easily use the corn in recipes throughout the winter.

Removing kernels from corn cobsStart by filling a pot about 2/3rds with water and setting it on to boil. Then, take your fresh ears of corn and husk them. Remove as much of the stringy silk as you can and check them for any weird or damaged spots. If you see any, it’s easy to slice those kernels off with a paring knife or a grapefruit spoon. Fill the bowl with cold water and add ice. Once your corn is clean and your water is at a rolling boil, put several ears into the pot. The water should return to a boil in a minute or so (if it doesn’t, add fewer ears next time). Once the water is boiling again, set a timer for 5 minutes. When the timer goes off, remove the corn from the boiling water and put it into the ice water for 5 minutes. You can use the boiling water several times without any problems, but you’ll likely need to add additional ice to your cooling bowl for subsequent batches.

After you’ve finished blanching and cooling your corn, it’s time to cut it off the cob! They do sell special tools for this, but really all you need is a knife. I do this step on a cookie sheet as it keeps all the kernels contained easily. Stand your cooled ear of corn on the stalk end, set your knife against the kernels at the top and slice down towards the counter. Turn the ear and repeat until you’ve stripped the kernels. It’s just that easy.

freezing cornOnce you’ve stripped the kernels from the ears, use the measuring cup to put them into the freezer bags. I like to put 2 Cups into each bag as I’ve found that’s what we use most in recipes or side dishes. Portion your corn however works best for you, but I would advise against putting it all in one big bag as that will turn into one big frozen block of corn in your freezer. Finally, squeeze as much air as possible out of your bags, seal them and label them with the date and contents. Place the bags in your freezer and you’re all done! I usually freeze my bags flat on a cookie sheet so they fit nicely in my freezer.

This whole process is actually crazy fast and you have lots of puttering time while the corn blanches. In less than an hour this morning, I processed 18 ears of corn resulting in 14 Cups of kernels, and in between moving batches I folded two loads of laundry, swept the kitchen and had a cup of coffee so don’t be intimidated because you’ve never done it before or feel like you just don’t have the time.

I promise, it’s a easy way to save the fruits of summer to enjoy later this year.

Almost free goodies from Cheryl’s!

Cheryl’s is a fun cookie company based in Columbus, Ohio and they’re currently offering a gourmet sampler of several of their delicious products for only the cost of shipping! The sampler includes:

  • The Popcorn Factory Cheese Popcorn, each fluffy, freshly popped kernel is covered in a flavorful cheddar-y cheese.
  • Cheryl’s FAMOUS hand-frosted vanilla butterceream cut-out cookie.
  • Fannie May Pixie made of fresh, crunchy pecans that are smothered in rich caramel and silky smooth real milk chocolate.
  • crisp Bavarian pretzel coated in milk chocolate and candy confetti.

Click here to get a FREE Gourmet Sampler and only pay shipping from! (Gift #135691) (Offer expires 12/31/2014 and subject to availability)

Fiery Baby Bok Choy Recipe

Last night, we were looking for something different for our vegetable side dish and we came across this amazingly simple dish from Williams-Sonoma.

Wok-Seared Baby Bok Choy with Chili Oil and Garlic from Williams-Sonoma, photo by Williams-Sonoma

Baby boy choy is packed with vitamins and nutrients and is ridiculously low in calories…in fact 1 cup of bok choy has only 9 calories. Winter is the best time of year for this cruciferous vegetable, so right now it’s also very inexpensive. (I bought a pound and it cost only $0.98!)

We were a bit concerned that the recipe was going to be a bit too spicy for the kids (who can be really picky about that) so we toned it down slightly by omitting the chili oil in order to head off any dinnertime arguments. The dish still packed some heat, but the only complaint we had was that there wasn’t more of it!

The ingredients are few, the flavor large, and it’s mindblowingly fast.

Check out the recipe over on Williams-Sonoma and let us know what you think!

Get a little Flirty

…or a whole bunch of Flirty!

My favorite apron purveyor is having one of their infamous flash sales and you definitely don’t want to miss out. From now through this Wednesday, 2/5/14, you can get 40% off PLUS free shipping on any Flirty Apron.

Now, we’ve all had that experience with the craptastic and poorly made aprons that seem to fall apart after you wash them once or twice or that actually don’t protect your clothes. I sew, so I’m a huge critic of poorly made clothing and cheap materials, so I can honestly say that these are quality aprons. I own two myself and I’m actually going to have to expand my collection soon (perhaps with the pretty Women’s Apron Marilyn Venetian Rose!). With the rate my cooking helpers are growing, I’m going to swiftly be outnumbered by sous chefs using my aprons!